I love tempeh and I’m always looking for great ways to use it. Tempeh is simply fermented soy beans. It is high in biologically available protein and is a great source of fiber. Because the beans have been fermented, they are full of healthy bacteria that our intestines need to stay healthy.
The greens in this dish were lightly sauteed with some garlic and soy sauce. I used a mix of kale, mustard greens and spinach. Delicious!
Searing tomatoes on the stove brings out their natural sweetness. I urge you to try it out this summer. Afterall, tomato season is quickly approaching! What will you do with all the tomatoes??
Black Bean Tempeh BowlsServes 4
1 can black beans, drained and rinsed
1 package of Tempeh
1/4 cup onion, chopped
1/2 cup red bell pepper, chopped
3 cloves garlic, minced
4 roma tomatoes, sliced in half lengthwise
1 avocado, chopped
6 cups mixed greens (kale, mustard greens and spinach…they cook down so start with a lot!)
2 sprigs of fresh oregano (or 3 tsps dried)
1 TBS cumin and corriander
Soy sauce, sriracha and salt/pepper for seasoning
Olive oil for sauteing
- Heat large skillet over medium heat add 1 TBS oil. Saute onion, red pepper and 1 clove garlic until soft and fragrant. Add tempeh, beans, spices,oregano and 1 tsp sriracha, cooking on low heat for about 5 minutes. If it looks a little dry, add some water or lime juice to keep things moist.
- Heat another skillet over medium high heat with oil and add tomato slices, flat side down. Cook for 4-5 minutes on each side until slightly charred. Remove from heat and set aside.
- Remove bean mixture and set aside. Add oil and let heat up again. Add greens, remaining garlic and soy sauce, stirring and cooking until wilted.
- Place greens into a bowl, top with bean mixture, tomatoes and avocado.
I also added a little drizzle of my homemade chimichurri. I’m a bit obsessed with this green sauce as of recently. It goes on anything and is so healthy and delicious.
How do you like your Tempeh?